Salmon and Tomato Wraps
Salmon is a great source of protein and heart-healthy omega-3 fatty acids, while the tomato adds lycopene, a valuable antioxidant.
Cutting carbs? You can easily turn these wraps into lettuce wraps with slics of iceberg lettuce.
- 4 tomatoes
- 1 onion
- 2 Tbsps olive oil
- 1 tsp lemon juice
- freshly ground peppers
- 22 ozs skinless Salmon
- 4 pcs Lettuce (such as Iceberg)
- 4 Whole-wheat tortillas
- 2 Tbsps Crème fraiche
- 2 Tbsps medium hot Mustard
Score the tomatoes and scald in boiling water, peel, quarter, core and cut into strips. Peel and chop the onion and in a hot pan, sauté with 1 tablespoon oil until transluscent. Remove from the heat, add the tomatoes and season with lemon juice, salt and pepper.
Rinse the salmon, pat dry and cut into 8 thin pieces. Season with salt and pepper and pan fry in a hot, non-stick pan in 1 tablespoon oil 4-5 minutes, turning once.
Rinse the lettuce, shake dry and cut into thin strips.
Warm the tortillas in a hot pan and place on plate. Mix the creme fraiche with the mustard and spread on the tortillas. Top each with the salmon, the tomatoes and the lettuce, roll up and serve.